kang pa moo - Jungle Curry with Pork - แกงป่าหมู

Ingredients


300 grams pork, cut into well pieces

* 3 tablespoons red curry paste

* 5 eggplants, cut into well pieces

* 20 grams pea eggplant

* 40 grams ginger, thinly sliced

* 50 grams string bean, cut into 1" long

* 10 grams baby peppercorn

* 20 grams baby corn

* 2 cups soup (or water)

* 2 tablespoons fish sauce

* 1/4 teaspoon salt

* 5 kaffir lime leaves

* 2 red chili pepper, sliced diagnally

* 1/2 cup holy basil

* 2 tablespoons cooking oil


Preparations

1. Heat oil in a wok over medium heat. Add red curry paste and stir until aromatic. Then add pork and stir until nearly done.

2. Add eggplants, pea eggplant, baby peppercorns, gingers, string beans, baby corn and 1 cup of soup. Stir and wait until the soup is boiling.

3. Add 1 cup of soup and season with fish sauce, salt, red chili pepper, and kaffir lime leaves.

4. Wait until boiling again, add holy basil and stir until all ingredients mixed well. Remove from heat.

5. Transfer to a serving bowl. Serve immediately with hot steamed rice.


Clip cooking kang pa moo - Jungle Curry with Pork - แกงป่าหมู

kao tom koong - THAI RICE SOUP WITH SHRMIP - ข้าวต้มกุ้ง

Ingredients

* 350 grams shrimp (shelled, deveined, and butterflied)

* 2 cups water

* 1 cup cooked rice

* 1/2 teaspoon preserved cabbage

* 2 tablespoons fish sauce

* 1 tablespoon soy sauce

* 1 tablespoon minced garlic

* Shiitake mushrooms, sliced

* 1 cup chinese celery (including the leaves), sliced

* 1 teaspoon pepper powder

* fried garlic for topping (optional)

* salted radish (optional)


Preparations

1.Heat a tablespoon of oil in a pot, then add garlic and stir-fry until golden color.

2. Add water, and wait until boiling. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

3. After boiling, add the cooked rice, preserved cabbage, shiitake and stirring occasionally. Wait until boiling again, then add the shrimp, and cook until the shrimp color turns to white.

4.Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander leaves and chinese celery leaves. Serve immediately.


Clip cooking kao tom koong - THAI RICE SOUP WITH SHRMIP - ข้าวต้มกุ้ง

yum pla dook foo - CRISPY CATFISH WITH GREEN MANGO SALAD - ปลาดุกฟู

Ingredients

* 1 catfish (or any meaty white fish) weight 400-500 grams

* 3 tablespoons fish sauce

* 4 tablespoons lime juice

* 1 tablespoon sugar

* 5-10 chilies, chopped

* 1/4 cup shallot, sliced

* 1 mango, julienned (or sour green apple)

* 1/4 cup fried cashew nuts, or peanut

* coriander leaves (for garnishing)


Preparations

1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.

2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.

3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.

4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately. Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.


Clip cooking yum pla dook foo - CRISPY CATFISH WITH GREEN MANGO SALAD - ปลาดุกฟู